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I love tartare and ceviche. I combined elements from both dishes in this recipe. It’s a great appetizer, party dish or meal in itself. Whitefish is incredibly delicate and delicious, but other fish can be used too – wild salmon, etc.
Ingredients
- 1 pound whitefish filet (about 1 slab)
- 1/2 English cucumber
- juice from 1 lemon
- 1 shallot
- 2 Tbsp extra virgin olive oil
- 1 Tbsp Linden capers (or use regular capers)
- 1 tsp aged fish sauce (optional)
- 1 Tbsp dried ramps (optional or use green onions)
- 1 tsp red pepper flakes (optional)
- unrefined sea salt and black pepper
- fresh or dried dill (optional)
- few violets for garnish (optional)
Instructions
- Cut whitefish into 1-inch cubes. Place in mixing bowl and add lemon juice.
- Dice cucumber and shallot. Add along with the rest of the ingredients.
- Marinate about 30 minutes in the refrigerator.
- It’s best fresh, but it stays fresh a couple of days in the refrigerator.
I am not sure about whitefish but for salmon you want to slice much thinner than 1 inch cubes. Salmon are riddled with parasites so properly coating flesh with salt, lemon juice mixture for sufficient time is essential
I never had issues with salmon.
Mai, please could you explain if you are adding the fish cubes to the cast iron pot and cooking them with the onion/shallot? or are you adding the softened onion/shallot to the marinade for the fish cubes? If adding the softened onion/shallot to the marinade, do you need to let it cool first? Thank you.
I realized there is a mistake, this is the original recipe what I sent to WAPF.
Sorry about confusion!!!!
Recipe
1 pound whitefish filet (about 1 slab)
0,5 English cucumber
1 lemon
1 shallot
2 tbsp extra virgin olive oil
1 tbsp Linden capers (or use regular capers)
1 tsp aged fish sauce (optional)
1 tbsp dried ramps (optional or use green onions)
1 tsp red pepper flakes (optional)
Sea salt and black pepper
Fresh or dried dill (optional)
Few violets for garnish (optional)
Cut about 1 inch cubes from whitefish, place it in the mixing bowl, add lemon juice, dice cucumber and shallot, add rest of the ingredients.
Marinate about 30 minutes in the refrigerator.
It’s best fresh but it stays fresh couple days in the refrigerator.
Fish and onions are raw.
I do not cook them.
What are dried ramps? Do you skin the whitefish?
Ramps are wild onions, super nutritious, I forage them and dehydrate some.
I do skin the fish.
My dog eats it but it’s delicious when fried,